20-Min Ceviche Peruano with Choclo & Cancha
Fresh white fish cured in lime juice with red onion, served alongside sweet potato, giant corn, and toasted corn kernels. A complete Peruvian coastal plate that feels fancy but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 38g
Ingredients
- 1 lb firm white fish (mahi-mahi, halibut, or sole), cut into 3/4-inch cubes
- ¾ cup fresh lime juice
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, minced
- 1 medium sweet potato, boiled and cut into wedges
- 1 cup choclo (giant Peruvian corn), boiled, or canned corn kernels
- ½ cup cancha serrana (roasted salted corn), or toasted corn kernels
Instructions
- 1
Combine cubed fish, lime juice, salt, and black pepper in a bowl.
- 2
Stir in half the red onion and all the jalapeño. Let sit 10 minutes.
- 3
While fish cures, boil sweet potato until fork-tender, ~12 minutes. Drain and cut into wedges.
- 4
If using fresh choclo, boil until kernels are tender, ~8 minutes. Drain.
- 5
When fish is opaque at the edges and firm but tender inside, fold in cilantro and remaining raw onion.
- 6
Spoon ceviche into bowls. Arrange sweet potato wedges, choclo, and cancha on the side. Serve immediately.
Tools you’ll need
- medium mixing bowl
- knife and cutting board
- 2 small pots with lids
- spoon
- serving bowls
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